Stir-Fried Lamb

• 1 lb. boneless lamb (leg-steak is good)
• 3 cloves garlic, minced
• 0.5 tsp. minced or grated ginger
• Fresh ground pepper
• 4 Tbsp. soy sauce
• 1 Tbsp. tomato paste (substituting black bean sauce is good too)
• 2 Tbsp. Shaoxing rice wine (substitute dry sherry if you have to)
• 3 green onions, sliced
• 2–3 mushrooms, sliced
• 0.5 cup fresh peas
• 1 Tbsp. peanut oil
• 0.25 cup water
• 1 Tbsp. cornstarch

Shell the peas. Unless they are very fresh, you will need to boil or steam them for 3–4 minutes.

Cut the lamb into 2" strips about 0.5" square.

Place everything except the cornstarch, water, peas, and mushrooms in a bowl and mix them around a bit. Let this stand for at least 10 minutes, preferably half an hour, then transfer to a seive over a bowl to drain while catching the marinade.

Stir-fry the lamb over high heat in a wok with a little oil for 3–4 minutes, meanwhile whisk the water and cornstarch in with the ex-marinade now sauce. Stir the sauce, peas, and mushrooms in with the lamb and cook for a minute or so more while the sauce thickens.

Serve over rice with a salad.